Vietnamese Coffee and Cream Jelly (Thạch Cà Phê) Recipe
Vietnamese Coffee and Cream Jelly (Thạch Cà Phê) is a delightful layered dessert combining the bold, aromatic flavors of instant coffee with the creamy richness of coconut and evaporated milk. This refreshing jelly dessert features alternating coffee and coconut cream layers, set with agar agar powder for a light, firm texture. Perfect for a sweet treat that captures the unique blend of Vietnamese coffee culture and tropical creaminess.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 2 hours 15 minutes
- Yield: 6-8 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Vietnamese
- Diet: Vegetarian
Ingredients
Coffee Layer
- 600 ml water
- 2 tablespoons (14 g) instant coffee
- ½ cup granulated sugar
- ⅛ teaspoon salt
- 1 tablespoon (8 g) agar agar powder
Coconut Layer
- 200 ml full-fat coconut milk
- 200 ml evaporated milk
- 200 ml water
- ½ cup (100 g) granulated sugar
- ⅛ teaspoon salt
- 1 tablespoon (8 g) agar agar powder
Instructions
- Cook coffee layer: In a medium saucepan over medium-high heat, combine the water and agar agar powder, stirring continuously until the agar dissolves completely. Bring the mixture to a boil. Once boiling, reduce the heat to medium-low, add instant coffee, sugar, and salt, and stir until fully dissolved. Turn off the heat and keep the pot covered and warm.
- Cook coconut cream layer: In a second medium saucepan on medium heat, add coconut milk, evaporated milk, water, sugar, salt, and agar agar powder. Stir until the sugar dissolves, then bring to a boil. Lower the heat to low and simmer for 2-3 minutes, ensuring all agar agar and sugar are dissolved. Turn off heat and keep covered and warm.
- Assemble the first layer: Pour approximately 1/3 of the coffee mixture (about 170-180 ml) carefully into a glass container or mold. Use a toothpick to pop any air bubbles for a smooth finish.
- Assemble the second layer: Allow the coffee layer to set until tacky to the touch but not fully firm. Gently tap a finger on the surface; it should not stick. Pour 1/3 of the coconut cream mixture (170-180 ml) over the coffee layer. To prevent cracking, pour the cream mixture over a spoon to temper the heat. Repeat layering alternately with the remaining mixtures, reheating if needed.
- Refrigerate and serve: Cover the assembled jelly and refrigerate for at least 2-4 hours to fully set. To serve, gently run a knife around the edges, invert the mold carefully onto a serving plate, and slice into bite-sized pieces. Enjoy this refreshing Vietnamese dessert!
Notes
- Use a spoon to temper hot layers when pouring on top of set layers to prevent cracking.
- If mixtures begin to solidify in the saucepan during assembly, gently reheat to liquefy before pouring.
- Agar agar powder provides a firmer, plant-based alternative to gelatin, suitable for vegetarians and vegans.
- Adjust sugar amounts based on your preference for sweetness.
- Make sure each layer is tacky but not fully solidified before adding the next layer for best adhesion.
